Vealette's pate
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Veal steak |
| 1 | pounds | Pork loin |
| 1 | Shallot; finely chopped | |
| 1 | Garlic clove; minced | |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Bouquet garni; * see note | ||
Directions
* 2 sprigs of parsley, ½ bay leaf, ¼ t. thyme, wrapped in a cheesecloth and tied with string.
Have the butcher grind the meat very coarsely. Add shallot, garlic, salt and pepper. Mix well and pack into pate mold, rounding the top so that the fat will collect on the sides during cooking. Lay bouquet garni on side of mold and bake at 375 F for 1 hour. Test with a knife. If done, knife will come out clean. Unmold and serve cold.
Serves 6.